Prepare to be amazed as rich dark chocolate meets the deep, malty flavors of Irish stout, all perfectly complemented by the warm sweetness of maple and cinnamon in these Guinness cupcakes.

Guinness cupcake on a piece of burlap and a can of Guinness behind it.

Why you’ll love this recipe:

  • Easy to make and decorate – The cupcake batter is completely made by hand, while the frosting is a simple one-bowl recipe. To decorate, just pipe a dollop of frosting and top with a pretzel.
  • Decadent taste & texture – The cupcake is super rich, moist, and chocolaty. The frosting is sweet and tangy with a smokey maple flavor and hint of spice. The mini pretzel on top is not only for decoration – the salty crunchiness along with the sweet, creamy frosting is amazing on your taste buds.
  • Perfect for any occasion – Whether you’re celebrating St. Patrick’s Day, hosting a party, or simply craving a decadent treat, these cupcakes are sure to impress. They’re easy to make and guaranteed to be a hit with friends, family, and guests alike.
Guinness cupcakes topped with cream cheese frosting on a wooden live edge serving board.

How to make Guinness cupcakes:

(the ingredient amounts are listed in the printable recipe card further below)

  1. In a small saucepan, melt the butter then stir in the cocoa powder and stout. Let cool for 5 minutes.
  2. In a large mixing bowl, whisk the eggs and sour cream. Add in the chocolate mixture and mix well.
  3. In a separate bowl, toss together the flour, granulated sugar, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
  4. Divide the batter into 18 paper cupcake liners and bake at 350F for 18-20 minutes. Let cool completely before frosting.
process shots of how to make Guinness cupcakes

FAQ:

Can I taste the beer in the cupcakes?

Yes, while the flavor isn’t overpowering, it adds a unique depth and richness to the cupcakes. You’ll notice a subtle sweetness from the malt and a smooth bite from the alcohol. Also, the dark roasted coffee notes from the draught beer complements and enhances the chocolate flavor.

Can I make the cupcakes without alcohol?

If you prefer to avoid alcohol or don’t have Guinness on hand, you can substitute it with another kind of stout beer or strong coffee. While it won’t taste exactly the same, the cupcakes will still turn out moist and delicious.

How to store the cupcakes:

These cupcakes are best stored in an airtight container in the refrigerator to maintain their freshness. They can be stored for up to 5 days, although they’re so delicious, they’re likely to be devoured much sooner! Just remember to let them come to room temperature before serving for the best taste and texture.

A Guinness cupcake topped with cream cheese frosting and pretzel with a bite taken out.

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Chocolatey boozy cupcakes topped with a sweet cinnamony frosting and crunchy salty pretzels. Beer + cupcakes = tasty fun!

Guinness Cupcakes with Maple Cinnamon Frosting

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Lily Ernst
  • Prep Time: 30 min
  • Cook Time: 20 min
  • Total Time: 50 minutes
  • Yield: 1 & 1/2 dozen
  • Category: dessert
  • Method: bake
  • Cuisine: American
Print Recipe

Description

Prepare to be amazed as rich dark chocolate meets the deep, malty flavors of Irish stout, all perfectly complemented by the warm sweetness of maple and cinnamon in these Guinness cupcakes.

Ingredients

Cupcakes

  • 3/4 cup (170g) unsalted butter, softened
  • 1/2 cup (50g) cocoa powder (I used dutch-processed)
  • 3/4 cup (188ml) Guinness draft beer, poured and settled before you measure
  • 2 large eggs
  • 1/2 cup (125g) sour cream
  • 1 1/4 cups (156g) all-purpose flour
  • 1 1/4 cups (250g) granulated sugar
  • 1 tsp baking soda
  • 1/4 tsp  salt

Frosting

  • 1/2 cup (114g) unsalted butter, softened
  • 1–250g pkg cream cheese, softened
  • 2 tbsp maple syrup
  • 1/2 tsp ground cinnamon
  • 3 cups (360g) powdered sugar
  • 18 mini pretzels

Instructions

  1. Preheat the oven to 350°F and line 2 muffin pans with 18 paper liners.
  2. In a small saucepan over low heat, melt the butter. Remove from the heat, stir in the cocoa powder until smooth, then stir in the stout. Let cool for 5 minutes.
  3. In a large bowl, whisk together the eggs and the sour cream. Add the cooled chocolate mixture, mixing well.
  4. In a separate bowl, toss together the flour, sugar, baking soda, and salt. Add to the wet ingredients and stir until just combined. Divide the batter evenly into the paper liners.
  5. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
  6. Using an electric or stand mixer with the paddle attachment, beat the butter and cream cheese together. Add the maple syrup and cinnamon, mix again. Then add the powdered sugar, one cup at a time, mixing well in between until smooth and creamy. Frost as desired and top each cupcake with a mini pretzel.

Notes

Top the cupcakes with the mini pretzels the day you plan to serve. Otherwise the moisture from the frosting will make the pretzels soft.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 335
  • Sugar: 33.3 g
  • Sodium: 290.9 mg
  • Fat: 14.9 g
  • Carbohydrates: 47.3 g
  • Protein: 5.4 g
  • Cholesterol: 58.5 mg